Colombia Bengala 100-Hour Anaerobic Natural
Tamarind
Tropical
Cocoa
Roasted For
Filter
Roast Level
Light
Country
Colombia
Varietals
Castillo
Process
Anaerobic Natural
Learn more about this item
Learn more about this item
Beans in details:
- Country: Colombia
- Region: Chinchina, Caldas
- Coffee Farm: Bengala
- Farmer: Sebastian Munoz
- Elevation: 1700-1800 MASL
- Fermentation type: Innovative
- Process: 100 hours Anaerobic Fermentation
- Variety: Castillo, Cenicafe 1
- Roast Profile: Filter
- Tasting Notes: Tamarind, Tropical Fruits, Cocoa
Brew recommendation:
Brew Ratio: 1:18~20
Temp: 92°C
Brew Time: 2:00-2:20s
Bengala is a unique high-altitude coffee farm located deep in the mountains, far from the nearest village, making it a true hidden treasure. The farm's exceptional elevation contributes to the production of dense coffees with remarkable complexity and character in the cup. Sebastián, the producer, is deeply passionate about both coffee cultivation and processing. With a background in finance and previous experience as a financial advisor to several coffee exporters in Colombia, he possesses a unique understanding of the coffee value chain and the realities faced by both producers and roasters.
For this particular Natural lot, only fully ripe cherries are carefully hand-selected before undergoing a flotation process to remove lower-density fruit. The cherries are then fermented whole, without depulping, in sealed tanks with restricted oxygen and circulating CO₂ for 100 hours. Following fermentation, the coffee is sun-dried on patios for 15 to 18 days until the desired moisture content is achieved.
Quantity
Regular price
$26.00
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Sale price
$26.00
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Frequently bought together
A 100-hour anaerobic Colombian filter roast that pushes the boundaries
Roasted in Melbourne for Australian filter coffee lovers. Expect a deeply complex, vibrant pour-over bursting with bright tamarind, juicy tropical fruits, and a rich cocoa finish.
High-Altitude Terroir & Craftsmanship
High-Altitude Terroir & Craftsmanship
Produced by Sebastián Muñoz at Bengala, a remote, high-altitude farm sitting at 1,700 to 1,800 MASL in Caldas. Blending a unique background in coffee export finance with a deep passion for innovative cultivation, Sebastián bridges the gap between producer and roaster to deliver a truly standout Colombian specialty coffee.
100-Hour Anaerobic Fermentation
100-Hour Anaerobic Fermentation
Achieving this level of tropical complexity requires meticulous processing. Fully ripe cherries are hand-selected, sorted by density, and fermented whole in sealed, oxygen-restricted tanks with circulating CO₂ for exactly 100 hours. They are then slowly sun-dried for 15 to 18 days, developing incredible sweetness and dense flavour structures.
Brew Recommendation
Brew Recommendation
Best extracted using a manual pour-over method like a V60 or Chemex to highlight its intense fruit aromatics. Use a stretched 1:18 to 1:20 brew ratio with water at 92°C, targeting a quick extraction time between 2:00 and 2:20 for a vibrant, exceptionally clean cup.
Frequently asked questions
How does a 100-hour anaerobic fermentation affect coffee flavour?
Extended anaerobic fermentation creates intensely sweet, complex, and wildly fruity flavor profiles that traditional processing cannot achieve. By sealing the whole, ripe cherries in an oxygen-restricted environment for 100 hours, the natural sugars break down slowly and absorb deeply into the bean, infusing this Colombian filter roast with vibrant, punchy notes of tangy tamarind, heavy tropical fruits, and a grounding cocoa finish.
How do you brew anaerobic coffee without it tasting overpowering?
Anaerobic coffees are highly soluble, meaning their intense flavors extract into the water very quickly, which can make the cup taste overwhelming or muddy if brewed incorrectly. To keep the tropical fruit notes clean and balanced, use a slightly cooler water temperature (92°C), stretch your coffee-to-water ratio out to 1:18 or 1:20, and aim for a fast pour-over brew time of just 2 minutes to 2 minutes and 20 seconds.
Why is high-altitude coffee considered better for light filter roasts?
Coffee grown at extreme altitudes, like the 1,700 to 1,800 meters at the Colombian Bengala farm, experiences cooler mountain temperatures, which significantly slows down the cherry's maturation process. This slower growth creates a much denser coffee bean with a tightly packed, higher concentration of complex sugars and organic acids. When roasted lightly for filter brewing, these dense beans translate into a remarkably vibrant, structured cup with distinct flavour clarity.